Sausage and Beer Casserole
This homely sausage and beer casserole is tasty served with fluffy mash. A recipe from Jack Monroe, the savvy dish is a real favourite for colder evenings.
I love sausages. I especially love how the cheapest can of beer can be enriched by half a dozen sausages and a few other ingredients for a home-comfort classic dinner that’s delicious with a pile of mash and some green veg.
|a splash of oil|
|1||clove of garlic|
|200g||fresh or tinned mushrooms (drained weight)|
|1 x 330ml||can of beer|
|1 x 400g||carton or tin of chopped tomatoes|
|a handful of fresh thyme or parsley, chopped|
Prick the sausages, put into a medium non-stick saucepan with the oil and cook on a medium heat. Meanwhile, peel and slice the onion and garlic, then add to the pan.
If you’re using fresh mushrooms, clean and slice them; if you’re using tinned ones, drain them. When the sausages have browned all over, add the mushrooms and continue cooking for a few minutes. Then pour in the beer and chopped tomatoes, add the herbs and stir everything together.
Reduce the heat to low and cook for 30 minutes, stirring occasionally to prevent it sticking to the bottom of the pan.
To make this go further, add a tin of white beans. I rinse the sauce from a can of baked beans, but any tinned white beans – haricot, cannelini, butter beans – will do. Replace the beer with red or white wine if you have it – red wine for a deep, rich flavour, white for a lighter, sweeter dish.